Korean Style thin soba Noodle "Gook-soo" for beef or enchovy broth Thin (Asian Angel Hair) NET WT.: 3 LBS / SERVINGS ABOUT 12 INGREDIENTS: Wheat flour, salt, water COOKING DIRECTION: 1) Put noodle into boiling water of 1 gallon. Add 1 teaspoonful salt. 2) Let boil about 3 minutes. Do not overcook. 3) Rinse with cold water and drain. 4) Serve with prepared anchovy soup garnished with boiledegg, cucumber, etc. A thin, pale colored Korean noodle made with wheat flour. They are available as flat narrow rods or thin round rods. Also found spelled as Kuk Soo. Asian noodles consist of strands that vary in shape, width, and length. Many Asian noodles are very long in length, symbolizing longevity. They can be thin straight sticks, flat strands, round strands, and wavy strands. The noodles are made from various flours, such as wheat flour, rice flour, potato flour, soybean flour, and mung bean flour. Some Asian noodles are made with eggs but many do not contain any eggs. Many are available fresh and dried but some are only found in Asian markets. Asian noodles are a variety of colors, such as translucent white, opaque white, cream, yellow, tan and brown. The ingredients used, in the dough affects the color of the noodle. Asian noodles are eaten hot and cold, and are used in soups, salads, stir-fries, and other Asian dishes. Most Asian noodles are rinsed with cold water and drained after cooking to remove the starch. DISTRIBUTOR: Wang Globalnet PRODUCT OF KOREA(ROK)